Cream of Celeriac and Ginger Soup Recipe: From the mountains to the coasts, a combination that makes for a delicious, refreshing and filling soup.
Course Dinner, Lunch
Keyword easy, lighter, winter
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Clara Gonzalez
3tablespoonsof olive oil
1/2cupof ginger, peeled and sliced
1large onion, cubed
3sprigs of fresh thyme or 1/2 teaspoon of dry leaves
1large carrot, peeled and diced
2lb[0.9 kg] celeriac, peeled and cubed
1 1/2quart[1 1/2 lt] of vegetable stock
1 1/2teaspoonsof salt(or more, to taste)
1/2teaspoonof pepper(or more, to taste)
Heat the oil in a large pot over low heat. Add ginger and cook and stir for a minute. Add onion and thyme and cook and stir until onions becomes translucent.
Stir in carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the bottom. Add vegetable stock, cook over low heat until the vegetables are tender.
Remove from the heat and let it cool to room temperature. Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").
Reheat in a deep pot, adding more water if necessary.
Season with salt and pepper to taste.
We've explained elsewhere that celeriac and cepa de apio are related but not exactly the same thing, however, for this soup you can use either and it will work equally brilliantly.